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Photo Credit Gemma Morson Photo Credit Gemma Morson

Try this second recipes from Michelin star chef and Gary Rhodes protegégé Paul Welburn, head chef at Searcys.

Chocolate tart pastry–

                200g icing sugar

                400g butter

                3 large eggs

                700g plain flour

Chocolate tart filling-

200g dark chocolate

100g butter

75g olive oil

70g plain flour

40g cocoa powder

6 eggs

150g caster sugar

 

Lemon curd icecream

1 litre milk

200ml double cream

60g milk powder

300g lemon juice

325g whole eggs

200g egg yolks

300g caster sugar

 

Salted caramel popcorn

25g pop corn kernels

50g clarified butter

150g caster sugar

Pinch of coarse sea salt

 

Other ingredients

Chocolate crumble (optional)

 

Method

For the pastry, start by creaming the butter and sugar together till pale, add the eggs and beat till smooth, add the flour and then mix until a smooth dough is formed, don’t overwork the pastry or it will affect the finished texture, wrap the pastry in cling film and rest in the fridge for 1 hour.

Once rested roll out the pastry to 2mm thick and line 8 x 4inch tart moulds and then fill with parchment paper and baking beans and blind bake in a pre-heated oven at 180°c for 12 minutes, remove the baking beans and return to the oven for a further 4 minutes till golden brown.

Once cooked allow to cool before trimming any excess pastry with a sharp knife, keep the cases till ready

For the ice cream, place the lemon juice, eggs, yolks and sugar in a pan and cook over a medium heat stirring all the time and cook until the mixture thickens and remove just before it reaches the boil, once cooked pass through a fine sieve .

In a pan bring the milk, milk powder and double cream to the boil, remove from the heat and whisk in the lemon curd, allow the mix to cool and then churn in an ice cream maker , and store in a plastic container till required.

For the pop corn in a pan place the clarified butter, heat the butter and add the popcorn kernels and continue heating until the kernels begin to pop, place a lid on the pan and remove from the heat and allow the kernels to continue popping.

In a separate pan add the sugar and begin to heat until a dark amber caramel is achieved (be careful not to burn the caramel) then remove from the stove and add the popcorn and stir immediately to coat each piece, add a sprinkle of salt and stir in ,  place the coated corn on a piece of greaseproof paper , and allow to cool and the caramel to harden

For the tart filling melt the chocolate in a bowl over hot water, add the butter and incorporate, remove the bowl from the heat and  add the olive oil and whisk in to emulsify, then add the flour and cocoa powder and mix in thoroughly,

In a separate bowl place the eggs and sugar and lightly whisk until pale, fold this into the chocolate mixture and mix together.

Pipe the filling into the tart case and place In preheated oven on 170°c for 7 minutes.

To serve place a tart on the plate, add a sprinkle of chocolate crumble (optional) a scoop of the lemon curd ice cream and top with some of the salted caramel popcorn.

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Photo Credit Gemma Morson Photo Credit Gemma Morson

Try this recipe for a birthday dinner or even St Valentines Day, from Michelin star chef and Gary Rhodes protegégé Paul Welburn, head chef at Searcys.

Serves 4

Lobster –
2 x 300g-400g live native Cornish lobsters
3 tsp mayonnaise
3 tsp crème fraiche
Juice of ½ lemon
Season to taste
½ tsp chopped chervil

Bloody mary sorbet-
1 litre tomato juice
75ml belvedere Bloody Mary Vodka
4 tsp Worcestershire sauce
Juice of 1 lemon
5 splash of tabasco (depending on the heat you prefer)
Salt and pepper to taste

Pickled fennel
1 bulb of fennel (sliced thinly as possible)
150ml white wine
100ml whit wine vinegar
150ml water
50g caster sugar
1 x star anise
1 x sprig of thyme

Avocado puree
2 ripe avocados
Juice of 1 lime
2 tsp crème fraice
Salt and pepper to taste

Other ingredients
Baby gem leaves – washed and torn roughly
Fennel cress (optional)
Olive oil to dress the leaves

Method

For the lobster, first cook the lobster, the most humane way is to place the lobsters in a freezer for 30 mins to relax and place them in a dormant state, then once removed pierce the lobster with a knife just behind the head pressing the tip all the way through, may seem a lot of work but fresh lobster is the only way to eat it in my opinion.(it can be replaced with the traditional prawns but it is supposed to be a special occasion!)

Next place the lobsters into a pan of boiling salted water and allow to cook for 8 minutes, remove and place into iced water, immediately remove the shell and slice the meat up and reserve the claws for garnish.

Mix gently the chilled sliced lobster meat with the mayonnaise, crème fraiche, herbs, lemon juice and season to taste, keep till required.

For the bloody Mary sorbet combine all the ingredients in a bowl , like the drink it’s a personal preference to the seasoning, lemon juice and heat from the tabasco, for me I like that strong kick of flavour and this ends up as the replacement for the traditional Mary Rose sauce in the finished dish so bear this in mind.

Once mixed churn in an ice cream maker and then store in a plastic container in the freezer until ready
For the pickled fennel bring all the ingredients apart from the fennel to the boil and then pour directly onto the thinly sliced fennel , cover and leave for a minimum of 1 hour to marinade, the longer the better if possible.

For the avocado puree place all the ingredients in a food processor and blend until smooth adjust the seasoning to taste .

To serve take a retro-style martini glass, place the baby gem leaves dressed in olive oil and lemon juice in the base, top with a generous mound of lobster mix, add few shavings of the pickled fennel and top off with a spoon of avocado puree, the dressed claw some fennel cress, and finally a spoon of the bloody Mary sorbet

There is a bit of a trend happening this morning, after the brilliant Paul Hollywood star of The Great British Bake off revealed his best loved Boxing day treat on television last night (if you missed it you can see it here).

A very much loved but underused pastry called Hot water crust pastry more commonly found on pork pies and alike had the nation watering at the mouth! Paul Hollywood demonstrated a fabulous Boxing day pie, one that all of us can enjoy regardless of our pastry skills. This versatile pastry may feel tender to handle but its ability to hold its shape makes it perfect for this dish.

 

Make the most of Christmas dinner leftovers with a turkey, stuffing and cranberry pie made with hot water crust pastry.

Ingredients

For the pastry
  • 450g/1lb plain flour, sifted, plus extra for dusting
  • 100g/3½oz strong white flour, sifted
  • 1 tsp salt
  • 75g/2½oz chilled butter, cut into cubes
  • 150g/5½oz lard, cut into cubes, plus extra for greasing
  • 1 free-range egg, beaten, to glaze
For the filling

Preparation method

  1. Sift the plain and strong flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.
  2. Heat the lard and 200ml/7fl oz water in a small saucepan over a medium heat. When the mixture is simmering pour it into the well in the flour mixture and stir with a wooden spoon, gradually drawing the dry mixture into the liquid, until the mixture comes together as a dough.
  3. Grease a 18cm/7in springform cake tin, or raised pie mould with melted lard. Make sure you grease the tin liberally to prevent the pastry from sticking.
  4. Tip the dough onto a lightly floured work surface and knead until smooth and pliable. Roll out three-quarters of the dough and use it to a line the prepared tin. Press the pastry into the base and sides of the tin to prevent air bubbles from forming. Leave the excess pastry hanging over the edge of the tin.
  5. For the filling, spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before.
  6. Roll out the remaining pastry until it is large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp to create a decorative edge. Make a small hole in the centre of the lid and chill for 30 minutes.
  7. Preheat the oven to 180C/350F/Gas 4 (fan 160C).
  8. Place the chilled pie in a roasting tin (to catch any juices that may leak from the pie tin) and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes.
  9. When the pie is cooked, remove from the oven and leave to cool on a wire rack for 10 minutes. Leave to cool for a further 30 minutes before removing from the springform tin or pie mould.

 

Now i am not sure about you but this wonderful Boxing day pie sounds like a hit for anyone!

Romantic slimmers wanting to cook their way to their honey’s heart this Valentine’s Day can spoil the apple of their eye without spoiling their successful slimming campaign, says a Hoo St Werburgh weight loss expert.

Ash O’Neill who runs a Slimming World group in the Jubilee Hall on Pottery road in Hoo says it’s understandable when people are bananas about their partner that they want to celebrate Valentine’s Day in style and losing weight doesn’t have to mean missing out.

She says: “The calendar is full of dates that can distract slimmers from their weight loss dreams, but at Slimming World members share ideas to prepare for challenges like birthdays, parties and events like Valentine’s Day and when following our healthy eating plan no food is banned. So, at Slimming World having fun and losing weight at the same time really can be a piece of cake!” More

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